The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

Method

Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.

For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.

Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.

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Comments, questions and tips

This is great, easy to make and goes down a treat. Have also done with homemade melba toast, and my mum has any left overs the next day with crisp breads!

berdina

26th Feb, 2009

4.05

Looks really good. I'll take it into my binder and will try it in spring.

carolc

25th Feb, 2009

I love this recipe - really easy to make ahead and just pop the pitta bits in the oven. Perfect for an outside summer starter. Did it as it said but would make the pittas on the day to keep crispy. Don't overcook or you will break your teeth!

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